Almond-Coconut Toffee

• PAM(R) Original No-Stick Cooking Spray
• 1 1/4 cups slivered almonds, divided
• 1 cup granulated sugar
• 1/2 cup Parkay(R) Original-stick (1/2 cup = 1 stick)
• 1/4 cup corn syrup
• 1/4 cup water
• 3/4 cup flaked coconut, divided
• 1/2 cup semisweet chocolate morsels, coarsely chopped (1/2 cup = about 4 oz)

1. Spray baking sheet with cooking spray; set aside. Coarsely chop 1/4 cup of the almonds; set aside.
2. Combine sugar, Parkay, corn syrup and water in medium saucepan. Bring to a boil over high heat, stirring occasionally. Cook 14 minutes, or until golden brown. Remove from heat. Stir in the remaining 1 cup slivered almonds and 1/2 cup of the coconut.
3. Spread mixture evenly on prepared baking sheet. Immediately sprinkle chocolate over toffee mixture. Let stand 1 minute to soften chocolate, then spread to evenly cover toffee. Sprinkle reserved chopped almonds and the remaining 1/4 cup coconut evenly over melted chocolate.
4. Refrigerate 30 minutes, or until firm. Break into pieces. Store in tightly covered container at room temperature.

slivered almonds, sugar, corn syrup, water, flaked coconut, semisweet chocolate

Taken from www.myrecipes.com/recipe/pam-almond-coconut-toffee (may not work)